Saturday, July 23, 2011

Salmon Poke

My version of Hawaiian raw seafood salad

Yes, another salmon resipe, there isn’t such a thing as too much salmon, especially raw or, at most, medium rare.
Ingredients that I use in Poke are similar to that of California sushi roll, without the rice, of course. Wikipedia has a good description of history of Hawaiian Poke.

2 salmon filets, boned and skin removed (must be very fresh)
3” of English cucumber
1 avocado
1/4 cup chopped coriander
2 green onions, finally chopped
1 Tbs. Furikake
1 tsp. coarse sea salt
1 Tbs. Teriyaki sauce
Lime juice from 1/2 lime
2 tsp. Maple syrup
1 tsp. wasabi paste
Prepare dressing by combining all ingredients and mix till smooth. Taste and adjust seasoning. It should be on sweet side (salt is added later) and spicy.
Wipe salmon filets with clean wet towel and dice into 1/2” cubes. Transfer salmon to large chilled mixing bowl.
Cut avocado in half, remove pit and skin and chop into small cubes.
Move avocado, coriander and onions to bowl with salmon, mix and sprinkle mixture with Furikake and sea salt. Sprinkle dressing over poke and mix well.
Transfer to chilled serving bowl and serve with cucumber slices or in Nori (seaweed) cones.
Note: Furikake can be substituted by combining 1 tsp. of each: white sesame seeds, toasted sesame seeds and chopped toasted nori. Actually, there is no rule as to what you use in your Poke.

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